-Cut 1 small watermelon into 1-inch chunks and place in a large bowl.
-Cut 1 pound of ripe tomatoes into half inch chunks, then add to the bowl with tomato.
-Sprinkle with half a tsp of fleur de sel, then toss to blend.
-Let stand 15 minutes.
-Toast ¼ cup of sliced almonds over low heat until just browned.
-Add the following to the tomato/melon mixture:
2 TBS extra virgin olive oil
2 tsp red wine vinegar
1 TBS chopped fresh herbs (such as cilantro, basil or mint)
-Season with black pepper and more salt if desired and toss.
-Sprinkle with ½ cup feta cheese and the toasted almonds and serve.